Ingredients with Measurements:
- 3-4 pound boneless pork roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 2 cups chicken or vegetable broth
- 1 pound carrots, peeled and cut into 2-inch pieces
- 1 pound parsnips, peeled and cut into 2-inch pieces
- 1 pound turnips, peeled and cut into 2-inch pieces
- 1 large onion, chopped
- 3 cloves garlic, minced
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the pork roast with salt, pepper, thyme, rosemary, and garlic powder.
3. Sear the pork roast on all sides until browned.
4. Transfer the pork roast to the slow cooker.
5. Add the chicken or vegetable broth to the skillet and scrape up any browned bits.
6. Pour the broth over the pork roast in the slow cooker.
7. Add the carrots, parsnips, turnips, onion, and garlic to the slow cooker.
8. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the pork is tender and the vegetables are cooked through.
9. Remove the pork roast from the slow cooker and let it rest for 10 minutes before slicing.
10. Serve the pork roast with the vegetables and broth.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 hours on low or 4-6 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 30g
Protein: 35g
Sodium: 800mg
Fiber: 8g
Sugar: 12g
Substitutions for ingredients:
- You can use any root vegetables you like, such as sweet potatoes, rutabagas, or beets.
- You can use beef or lamb roast instead of pork roast.
Variations:
- Add a can of diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add a tablespoon of honey or maple syrup for a sweeter taste.
- Add a tablespoon of balsamic vinegar for a tangy flavor.
Tips and tricks:
- For a deeper flavor, sear the pork roast in the slow cooker insert before adding the vegetables and broth.
- If you want a thicker broth, mix a tablespoon of cornstarch with a tablespoon of water and add it to the slow cooker 30 minutes before the end of cooking time.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork roast on a large platter with the vegetables arranged around it.
Garnishes:
Sprinkle chopped fresh parsley or thyme over the top of the pork roast.
Pairings:
Serve with a side of mashed potatoes or crusty bread.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Creamed spinach
Troubleshooting advice:
- If the vegetables are not cooked through, cook for an additional 30 minutes on high or until tender.
- If the broth is too thin, mix a tablespoon of cornstarch with a tablespoon of water and add it to the slow cooker 30 minutes before the end of cooking time.
Food safety advice:
- Make sure the pork roast reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Slow-cooker recipes have been popular since the 1970s, when the first electric slow cooker was introduced.
Flavor profiles:
This recipe has a savory and herbaceous flavor, with a slightly sweet taste from the root vegetables.
Serving suggestions:
Serve this dish for a cozy family dinner or a holiday meal.
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